A flavorful and creamy chicken dish inspired by Hungarian cuisine, perfect for a comforting meal.
Mix the flour, paprika, salt, and pepper in a shallow bowl.
Ensure the mixture is evenly combined for consistent seasoning.
Coat the chicken pieces in the flour mixture, shaking off any excess.
Coating the chicken helps to thicken the sauce later.
Heat oil in a large Dutch oven over medium-high heat and brown the chicken on both sides.
Browning adds flavor to the chicken and the dish overall.
Remove the chicken and sauté the onions and bell peppers in the same pot until softened.
Scrape the bottom of the pot to incorporate the browned bits into the vegetables.
Return the chicken to the pot, add the chicken broth, and bring to a simmer.
Ensure the chicken is mostly submerged in the broth for even cooking.
Stir in the sour cream and simmer for a few minutes until the sauce is creamy.
Add the sour cream gradually to prevent curdling.
Serve the chicken and sauce over noodles or spaetzle.
Garnish with fresh parsley for a pop of color and flavor.
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